Mizu Steakhouse

Mizu Steakhouse is built around family, friends, unique memories and quality ingredients. We constantly strive to provide the best ingredients to our customers not only because it is the right thing to do but because it is our responsibility to do so. We have put in place specific goals for 2013 all striving towards us serving the best ingredients possible. Provided here will be synopses of our three main goals to give you a better understanding of the changes in the sauces, meat and vegetables.

The first goal will be possibly the most beneficial to a widespread selection of customers, the transition to gluten free sauces. Today that is perhaps the most asked for thing all over the world due to the discovery of celiac disease (intolerance to gluten substances). All over companies are paying extra to put the gluten free stamp of approval on products and we are making great progress in that area. Within the next three weeks we should have all of our sauces be gluten free. This would allow anyone with anti gluten preferences to use all sauces without risk of being sick. This healthier transaction sparked the start of goal two. Along with gluten free sauces we also have new changes to our meats.

Goal two is to provide our customers' with an option for not only 100% grass fed steak, but to have it be Ôö£├│├ö├®┬╝Ôö╝├┤moreÔö£├│├ö├®┬╝Ôö¼├ÿ affordable.

We choose this type of beef after a long search on whether a grass fed or vegetarian diet is better. We have found that Grass-fed beef is higher in Omega-3 fatty acids, higher in CLA(conjugated linoleum acid), higher in Vitamin E, higher in beta-carotene, lower in calories and is one of the healthiest protein sources on the planet plus as a bonus it simply tastes better. After this decision, we teamed up with Marx Foods andsourced our beef from Silver Fern Farms, whose partners share the same philosophy of sustainability that benefits the product and the animal, as well as currently being in the process of adding a second local Northwest source. With this, our best approach from a pricing perspective was to give our customers the option to upgrade any steak offered on our menu to a 100% grass fed product for 8 dollars more. We realize that this is not perfect and we will continue to push our distributors to provide us with better pricing so that one day a 100% grass fed beef is all that we have on our menu. But, because we are asking our patrons to pay a little more for this type of beef, we feel responsible to make sure that you are getting what you are paying for and with the research done, we feel this is worth it. Though all of our original products are just as delectable, the next time you dine with us consider upgrading to a 100% grass fed beef and try this new style of meat.